Eric Lechasseur’s (Madonna’s chef) Eggless and Creamless Crème Brulée

Instructions

1. 1

   In a blender or food processor, process the cashews into powder with the agar-agar and salt.

2. 2

   Add 125 ml (1/2 cup) of the boiling water and process for about 1 minute. Gradually add the remaining water and process on high for 2 minutes. Add the tofu, maple sugar, and vanilla and process again for about 1 minute or until the mixture is as smooth as possible. Strain.

3. 3

   Pour into a saucepan and heat gently, stirring, for about 10 minutes. Do not boil.

4. 4

   Divide among four 180 ml (3/4 cup) crème brulée ramekins or five 125 ml (1/2 cup) ramekins.

5. 5

   Let cool. Cover with plastic wrap and refrigerate until completely chilled, about 4 hours. Sprinkle with sugar and caramelize quickly using a kitchen blowtorch or crème brulée iron. Serve immediately.